Lentil soup à la Mama

Ingredients for 10 servings:

• 500 g lentils, green
• 300 g minced meat
• 500 g Vienna sausages
• 1 onion(s)
• 7 large potatoes
• 1 chili pepper(s)
• 1 liter vegetable broth
• 2 tbsp herbs de Provence
• 3 garlic cloves
• some vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Cut the Vienna sausages into small pieces, finely dice the onion, and chop the chili pepper. Brown the ground meat and sausages until crisp and season with salt and pepper. Add the chili pepper and diced onion, and let the onions become translucent. Finally, fry the lentils briefly, then pour in the vegetable stock. Use a little more or less stock as needed, as the lentils will swell quite a bit. It depends on how thick you want the soup. Dice the potatoes and add them to the pot with the herbs. Season again. Let everything simmer gently on low heat for at least 60 minutes. When seasoning, feel free to add more Herbes de Provence. Personally, I find that dried herbs add the best flavor. Just before serving, press the garlic cloves into the soup; this gives it a special aroma. We add the vinegar fresh to the plate when serving.